Ah, Boston Cream Poke Cake! Now that’s a mouthful of deliciousness I can get excited about! Picture this: a fluffy, moist yellow cake infused with rich vanilla pudding, topped with a pillowy whipped cream, and finally finished off with a decadent chocolate ganache. Heaven on a plate, right? This dessert holds a special place in my heart. I remember the first time I made it for a family gathering—everyone was raving about it, and someone even asked if I could open a bakery! Spoiler alert: I didn’t, but it certainly boosted my confidence in the kitchen.
What I love about this Boston Cream Poke Cake is how deceptively simple it is to create something that looks and tastes so luxurious. It’s like each layer is a cozy hug that just wraps you in sweetness! Whether it’s a birthday, a potluck, or a random Tuesday night (because why not?), this cake is sure to impress. Now, let’s dive into the yummy details!
What’s in Boston Cream Poke Cake?
Yellow Cake Mix: This serves as the base of our dessert. I usually go for whichever brand is on sale, but Duncan Hines never lets me down!
Milk: This creamy goodness forms the base of our vanilla pudding. I always use whole milk for that extra richness.
Instant Vanilla Pudding Mix: This helps create the delicious filling that makes our cake unique. There’s something magical about instant pudding that adds a lovely creaminess.
Heavy Whipping Cream: We whip this to fluffy perfection to create the topping. You could try using light cream, but trust me—there’s nothing like the real deal in desserts!
Powdered Sugar: A must for sweetening our whipped cream! It’s also super handy because it dissolves quickly, making your topping smooth.
Vanilla Extract: Just a teaspoon of this beauty elevates the flavor of the whipped cream and the overall cake. I only use pure vanilla extract; it makes a world of difference in taste.
Semi-Sweet Chocolate Chips: These melt down to create the luscious ganache on top. I usually opt for Ghirardelli because chocolate deserves the best!
Corn Syrup: This adds sweetness and gives our ganache a nice shine.
Unsweetened Cocoa Powder: It’s essential for that rich chocolate flavor in the ganache. Try to opt for high-quality cocoa for the best taste!
Unsalted Butter: Just a bit of butter adds richness to our ganache.
Is Boston Cream Poke Cake Good for You?
Now, let’s have a little chat about health because, let’s be real, this cake is a treat, not a health food!
First off, we’ve got yellow cake mix which is quick and convenient, but it may not be the healthiest option. It usually contains added sugars and preservatives. However, it does save time when you want to whip up a dessert quickly, which is a win in my book!
Moving on to heavy whipping cream—while it’s rich and delicious, it is high in fat and calories. If you’re looking for a lighter option, you might try using a lighter whipped topping instead or even a coconut cream if you’re feeling adventurous!
But, you know what? Life’s about balance! This cake is meant for celebrations, so enjoy it in moderation.
Ingredients for Boston Cream Poke Cake
– 1 box yellow cake mix (plus ingredients required for preparation)
– 1 cup milk
– 1 package (3.4 oz) instant vanilla pudding mix
– 1 cup heavy whipping cream
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– 1/2 cup corn syrup
– 1/4 cup unsweetened cocoa powder
– 2 tablespoons unsalted butter
This recipe serves about 12 generous slices of decadence!
How to Make Boston Cream Poke Cake?
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, and feel free to whistle a happy tune while you do it!
2. Prepare the yellow cake mix according to the package instructions. Bake in the prepared pan for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan—this is the hardest part, but a little patience pays off!
3. Once the cake is cooled, grab the handle of a wooden spoon or a skewer, and poke holes all over the top of the cake, about 1 inch apart. It’s fine to pretend you’re performing surgery on a cake—just poke away!
4. In a medium bowl, whisk together the milk and instant vanilla pudding mix until smooth. Let it sit for a couple of minutes to thicken—it’ll be worth the wait!
5. Pour the pudding mixture over the cooled cake, spreading it evenly so that it fills those delightful holes. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set.
6. In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. You may want to do a little dance as you whip; it totally helps!
7. Spread the whipped cream evenly over the pudding layer on the cake. Return the cake to the refrigerator while you prepare the chocolate ganache.
8. For the ganache, place the chocolate chips in a medium bowl. In a small saucepan, combine the corn syrup, cocoa powder, butter, and a small amount of water (about 2 tablespoons). Heat over medium heat until the mixture is smooth and bubbling.
9. Pour the hot mixture over the chocolate chips and let it sit for 1 minute. Whisk together until smooth and glossy—this part is seriously therapeutic.
10. Allow the ganache to cool slightly before pouring it over the whipped cream layer on the cake. Spread it out to cover the surface. Honestly, try not to lick the spoon at this point… it’s tough!
11. Refrigerate the cake again for at least 30 minutes to set the ganache before slicing and serving. Enjoy every creamy, chocolaty bite!
Sweet Tips for Your Boston Cream Poke Cake
– If you want to make it even more decadent, throw some chopped nuts on top after you pour the ganache.
– Don’t have time to make the cake from scratch? You can totally use a store-bought cake and just follow the pudding and topping steps!
– This cake can be made a day in advance – in fact, it tastes even better when it has time to chill out in the fridge!
I hope you give this Boston Cream Poke Cake a try because I promise, it’s worth every bit of sweetness. Don’t forget to share your cake-making adventures with me—I would love to hear how it turns out! Happy baking!
